Kale is one of my favorite greens. It is fabulous cooked down and paired with fish. Saute it with loads of garlic and lemon juice and it is a perfect winter side. It appears to be making a name for itself as it is showing up everywhere these days. I am grateful to come across some new ways to use it because it is so packed with nutrients, it shouldn't taste as good as it does! Here is a quick recipe for a salad. I had not really thought to eat it raw, like you might spinach or romaine but this has become my new favorite salad!!

Here is the rough rundown—you will need kale leaves, radicchio, garbanzo beans (canned is perfectly fine), fennel, and walnuts. Chop the kale, radicchio, and fennel; toss with rinsed garbanzo beans and chopped walnuts. For the dressing you will need olive oil, lemon, rice vinegar (or any kind of red or white wine vinegar), salt and pepper. I eyeballed this dressing, but basically 2 parts olive oil to one part lemon and vinegar. Season with salt and pepper to taste. I recommend using a real lemon and adding a bit of zest to the final dressing. I also recommend adding a bit of heavy cream to make it more of a creamy vinaigrette dressing. Takes a bit of the tang out. Toss all of this together and enjoy!